Ingredients Jump to Instructions ↓

  1. 1 (18 1/4-ounce) package carrot or banana cake mix

  2. 1 1/2 pints vanilla ice cream, softened

  3. 2/3 cup whipping cream

  4. 1/3 cup mascarpone cheese

  5. 2 tablespoons powdered sugar, sifted

  6. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Bake cake mix according to package directions using a 9-inch bundt pan. Cool in pan for 10 minutes on rack. Unmold and cool completely.

  2. When cake is cool, cut in half horizontally with a serrated knife. Set bottom layer of cake on a serving platter. Spread cut-side of cake with ice cream; cover with top layer of cake, cut-side down. Wrap in plastic wrap and freeze until ice cream is firm (about 2 hours).

  3. In a medium bowl, whisk together cream, mascarpone cheese, powdered sugar and vanilla extract until smooth.

  4. Remove cake from freezer; drizzle with mascarpone icing. Return to freezer until icing is frozen (about 1 hour); wrap lightly in plastic wrap.

  5. To serve, remove cake from freezer 15 minutes before serving. Cut into 10 equal wedges. Garnish as desired.


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